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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-25-2010, 11:33 AM   #16
Gore
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I've always loved braciole. Yours look fabulous!
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Unread 12-25-2010, 12:51 PM   #17
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WOW! That looks really good. I've got to do this. Thanks and Merry Christmas!
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Unread 12-25-2010, 12:54 PM   #18
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Wow. Simply awesome!
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Unread 12-25-2010, 02:20 PM   #19
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looks awesome! I gotta try that one! thanks!
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Unread 12-25-2010, 03:17 PM   #20
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Outstanding! Gotta put that one on the bucket list...
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Unread 12-25-2010, 03:24 PM   #21
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Quote:
Originally Posted by Brian in Maine View Post
That looks fantastic!! Care to share your sauce recipe?
Quote:
Originally Posted by anamosity View Post
That's different. Looks very good.
What exactly is the red sauce?
Thank you all for the kind words and Merry Christmas to you all!

The sauce is a simple tomato sauce, my wife's recipe:

3 tablespoons extra virgin olive oil
3 garlic cloves pressed or finely minced
2 pork neck bones
2 - 35oz cans of peeled whole tomatoes
1 - 6oz can of tomato paste
6 fresh basil leaves
1/2 tablespoon salt
1/2 teaspoon black pepper

Brown the neck bones and garlic in the olive oil in a large stock pot. In a blender, puree the tomatoes then add them to the pot along with the tomato paste. Toss in the basil and add salt and pepper. Bring to a low boil, reduce the heat and simmer uncovered for 4 hours.
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Unread 12-25-2010, 03:51 PM   #22
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Great! Thanks for posting...exactally like Mom's.
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Unread 12-25-2010, 04:04 PM   #23
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heck yeah, looks awesome. now im hungry for that
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Unread 12-25-2010, 04:10 PM   #24
Brian in Maine
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Thank you all for the kind words and Merry Christmas to you all!

The sauce is a simple tomato sauce, my wife's recipe:

3 tablespoons extra virgin olive oil
3 garlic cloves pressed or finely minced
2 pork neck bones
2 - 35oz cans of peeled whole tomatoes
1 - 6oz can of tomato paste
6 fresh basil leaves
1/2 tablespoon salt
1/2 teaspoon black pepper

Brown the neck bones and garlic in the olive oil in a large stock pot. In a blender, puree the tomatoes then add them to the pot along with the tomato paste. Toss in the basil and add salt and pepper. Bring to a low boil, reduce the heat and simmer uncovered for 4 hours.
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Thanks! Do you drain the tomatoes berore you puree? And a Very Merry Christmas to you.
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Unread 12-25-2010, 04:17 PM   #25
Mister Bob
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Quote:
Originally Posted by Brian in Maine View Post
Thanks! Do you drain the tomatoes berore you puree? And a Very Merry Christmas to you.
Thanks Brian. I just asked my wife and she says no, don't drain.
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Unread 12-25-2010, 05:11 PM   #26
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I never knew there was a dish like that, looks awesome, thanks for sharing.
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Unread 12-25-2010, 05:13 PM   #27
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New one to me but looks mighty tasty! Thanks for posting both pics & recipes.
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Unread 12-25-2010, 05:45 PM   #28
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Wow that looks awsome. Have some top round thawing as we speak so now I know what I am going to try tomorrow. I hope the top round will work okay. Very nice indeed brother. Merry Christmas to you and your family.
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Unread 12-25-2010, 08:33 PM   #29
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MMmmmmm Good looing eats!
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Unread 12-25-2010, 10:36 PM   #30
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Nice going.

My grandma made em exactly like that. After we got too full from antipasto and wedding soup today, my Mom pushed out homemade ravioli, braciole, and meatballs to tomorrow.
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